Roasted Corn Salad
Updated: May 28
6 to 8 strips of hardwood smoked bacon
6 ears of corn
3 cups of pasta of choice, cooked
¾ cup of Feta, sheep, crumbled
1, 15oz can black beans, drained and rinsed
2 avocados, diced
2 red onions, diced
1 small jalapeno, minced
A handful of fresh cilantro, chopped and stems removed
2 sprigs of fresh oregano, leaves removed from the stem, minced
1 cup of avocado mayo
2 lime, juiced and zested
1 tablespoon of red wine vinegar
1 teaspoon of hot sauce of choice
1 teaspoon of tomato paste
½ teaspoon ground cumin
½ teaspoon smoked paprika
Salt and Pepper to taste
In a small bowl whisk together the hot sauce, red wine vinegar, and tomato paste until smooth, set aside.
In another bowl whisk together the balance of the dressing ingredients, season, then add hot sauce mixture, cover, and place in the fridge.
Either on the grill or over an open flame, char the corn on the cob, set aside and let cool. Once cool remove kernels from the cob.
In a skillet over medium-high heat render off the bacon, once the bacon is crisp, remove and place on paper towels to drain. Pour off all but a tablespoon of the fat. Now add the corn, jalapeno and half the onion to skillet and sauté until corn and onions are soft. Remove from heat and drain contents in a colander.
In a large bowl place, the balance of the salad ingredients, toss to combine. Once sauté corn has cooled add to bowl and toss. Remove dressing from the fridge, whisk and add to salad, toss well to coat.
Let salad stand for 20 minutes, toss a few times, then break crisp bacon into small pieces and garnish salad.